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Characterisation of Korean rice wine (makgeolli) prepared by different processing methods
Four methods of preparing makgeolli, a traditional Korean turbid rice wine, were reported in this study. The four processing routes include single-stage simultaneous saccharification and fermentation of glutinous rice with nuruk – a Korean starter culture (1SF-N), single-stage fermentation with nuru...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9816670/ https://www.ncbi.nlm.nih.gov/pubmed/36618098 http://dx.doi.org/10.1016/j.crfs.2022.100420 |